President & Founder
Executive Chef & Partner
Director of Bar Operations
PRESIDENT & FOUNDER
Tom brings more than 20 immersive years of fine-dining experience to the enterprise. He worked for Ward Enterprises, operating two of Seattle’s premier destination restaurants—the 13 Coins and El Gaucho. After joining Restaurants Unlimited, he managed kitchens for their 50+ unit chain of upscale Seattle establishments, including Palomino, Palisades, and Cutters Crab House.
In the 1990s, Tom helped open Triples on Lake Union, and later became a “serial entrepreneur.” He first founded Midwest Pretzel, Inc., which operated a highly-successful chain of Auntie Anne’s Soft Pretzel franchises in Missouri, Illinois, and Kentucky. Soon after, Tom created Caliente Concepts, LLC, and launched several successful restaurant concepts in the Midwest before returning to his Seattle roots.
Executive Chef & Partner
Clive’s unique childhood coming up on the islands of Trinidad and Tobago exposed his palate to myriad cuisines floating in on the trade winds and taking root in a new land. Chinese, East Indian, Creole, Spanish, French, and British cultures all crossed over, forging a mélange different on each island.
After making an ambitious move to New York City, Clive found his way to the Pacific Northwest, where he found commonality in spirit and integrity in Seattle’s most beloved and iconic restaurants, e.g., Ray’s Boathouse and the Metropolitan Grill. More recently, Clive worked as Executive Chef at award-winning Toulouse Petit in Seattle’s trendy Queen Anne neighborhood. Clive’s culinary philosophy involves local farmers and producers as much as sous chefs, ensuring the team has the freshest farm-to-table products available to create distinctive menu items with simple ingredients, simply prepared. The chef’s personal mantra? “I maintain standards and I strive for perfection. That level of pressure is conveyed in the art of every dish I create. For me, that is what cooking is all about.”
Ask our operations manager and Seattle native James Paisley about a lifetime in the fine restaurant industry, and you’ll find total command of what it takes to handle everything behind the scenes of a successful establishment. Plus, given his 21 years dedicated to how a place runs exceptionally well, he spins off operational details with a novelist’s flare.
That’s because for James, it starts with core passions for both great food and drink, and how things work. He’s done it all, from the ground up as a teenager, absorbing wisdom from the best of the best, and accruing enough experience to the point that elite restaurant groups have had him open almost 20 winning establishments.
At this point in his career, James will tell you running operations for a successful place such as 190 Sunset is as easy as riding a bicycle. Except, it’s on fire, so is the kitchen, and so is the rest of the place. But it’s what makes him tick, always letting others excel in their space, but at once synchronizing chaos to achieve total harmony. His innate desire to bring structure and purpose to the benefit of staff and clients means everything is on time, all the time.
Director of Bar Operations
Behind Niles’ spirited determination and natural inclinations to invent and inform, creative forces drive nearly everything he does. He’ll tell you about cutting his teeth with the best and brightest chefs in Aspen, or what it’s like when your father’s one of the most recognized jazz bassists of the last 50 years.
So it’s easy to see how genetics inform how Niles makes it all happen in his bar. Ever since he created a program for Charlie Trotter in Vegas, he gained the kind of noticeable confidence you see in trained athletes at their peak. That derives from a lifetime networking with the best name-droppable chefs and praises from Rachel Ray, USA Today, Aspen Magazine, and much more.
A certified sommelier, Niles seems more driven by his passion to create anew and at once use the best legacy ingredients and flavors. As a result of a rather privileged exposure to how things work in premium establishments, Niles can afford to devote energies to fostering the right environment, mentoring staff how to match his own accomplishments and skill, and impart unparalleled technique and flair to everyone’s favorite wine, boutique spirit, or cocktail. And he’s always scouting the horizon for new concepts, invitational local wine and food pairings, and what’s next in hip mixology.
Director of Catering & Events
It takes a special kind of commitment and a choreographer’s inherent genius to put design into motion when your job’s success depends on creating unforgettable moments for clients who should walk away with a lifetime of pleasant memories.
So it’s a good thing Nikki Coryer runs catering and special events for 190 Sunset—as she has won professional awards for her choreography and has taught dance for 15 years. Nikki brings the same creative approach to refining events and operations for her customers. After seven years managing events for such corporate clients as Microsoft, Amazon, Boeing, Redhook, and other top-tier firms, as well as starting her own events and catering outfit, Nikki brings a confidence and talent to her craft matched only by her peers at the restaurant.
If you have plans to celebrate or commemorate birthdays, weddings, anniversaries, or other special events for your family or employees, you need to reach Nikki to help manifest the dream occasion and put your wish list within reach.